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Jacquy Pfeiffer’s Christmas Sablés Cookies

2016-12-14
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Wednesday December 14, 2016
  • Comments : 2 Comments
  • Languages :  English  |   Français
  • Share This Recipe

   La version Française se trouve ICI
Delicious French cookies from the James Beard award winner Jacquy Pfeiffer 




About this recipe

These are delicious Alsatian cookies, called “Christmas Sablés”, a recipe provided by Jacquy Pfeiffer who is originally from Alsace (Eastern side on France), and who is now a lead instructor at the renowned Chicago French School of Pastry.

Alsatian Christmas Cookies


Alsatian Christmas Cookies


Alsatian Christmas Cookies


Alsatian Christmas Cookies


About this recipe

This recipe reminds me of the fantastic years that I spent in French Alsace, (eastern France), a place known for its culture and its cuisine

Au Brasseur
22 Rue des Veaux
67000 Strasbourg
03 88 36 12 13

Alsatian Christmas Cookies

Alsatian Christmas Cookies
Nostalgia... I lived near the cathedral, and had fantastic years in Strasbourg
Alsatian Christmas Cookies

Source of the recipe

Jacquy Pfeiffer is a native of Alsace in France, and is now working for the famous "French Pastry School" in Chicago.
Alsatian Christmas Cookies
Jacquy Pfeiffer published this book in 2014, and won the "James Beard Award" for the best cook book.
Alsatian Christmas Cookies
You can see Jacquy prepare the top pastry competition in France the "Meilleur Ouvrier de France" contest, in the documentary "Kings Of Pastry" (you may see it on Netflix). In the movie you will see other celebrities such as Stephane Glacier, Sebastien Canonne, Philippe Rigollot and Stéphane Tréand who also has a pastry school in Costa Mesa, CA
Alsatian Christmas Cookies

The recipe is on page 187

Ingredients

Alsatian Christmas Cookies

For 40 sablés

 
2 Cups Flour (300 grams)

1 Cup Almond Flour (100 grams)

1 teaspoon (powdered) Cinnamon (2 grams)

1 Cup Butter (200 grams)

2 teaspoons Vanilla Extract (10 grams)

⅔ Cup Sugar (150 grams)

½ teaspoon Salt (3 grams)

2 Tablespoons Eggs (40 grams)

 Eggwash

A beaten Egg

For 20 sablés

 
1 Cup Flour (150 grams)

½ Cup Almond Flour (50 grams)

½ teaspoon (powdered) Cinnamon (1 gram)

½ Cup Butter (100 grams)

1 teaspoon Vanilla Extract (5 grams)

⅓ Cup Sugar (75 grams)

½ teaspoon Salt (1.5 grams)

2 teaspoons Eggs (20 grams)

 Eggwash

A beaten Egg

Steps

Powders

1. Let’s start by sifting the

Flour

(2 Cups or 300 g) and the

Almond Flour

(1 Cup or 100 g)

2. Add in the

(powdered) Cinnamon

(1 teaspoon or 2 g) and mix gently, and then set aside
Alsatian Christmas CookiesAlsatian Christmas Cookies

3. In a mixing bowl, place : the

Butter

(1 Cup or 200 g), the

Vanilla Extract

(2 teaspoons or 10 g), the

Sugar

(⅔ Cup or 150 g), the

Salt

(½ teaspoon or 3 g)

4. Mix those ingredients, by hand or with a stand mixer (like a Kitchen Aid)

5. Then add the

Eggs

(2 Tablespoons or 40 g) and mix for

2 minutes



6. Add in the sifted

Flour

,

(powdered) Cinnamon

and

Almond Flour

and mix

7. The result is a thick dough
Alsatian Christmas CookiesAlsatian Christmas CookiesAlsatian Christmas CookiesAlsatian Christmas Cookies

Cooling down

8. Jacquy recommend to let the dough rest:

9. Flatten the dough

10. Wrap it

11.  Let the dough rest in the fridge for at least

2 hours

or even overnight
Alsatian Christmas Cookies

Alsatian Christmas Cookies

Cookie Cutters

You will need cookie cutters. Since these are Christmas cookie cutters, I chose adequate shapes such as Xmas trees, Snow flakes, stars and gingerbread man….

Abaisse

12. After the

2 hours

rest in the refrigerator, we need to roll the dough (0.19" (or 13/64" or 0.5 cm))

13.  Here’s the trick to get an evenly spread dough : use wooden sticks…

14. … and roll the dough with a rolling pin on those wooden sticks…
Alsatian Christmas CookiesAlsatian Christmas Cookies


That way, you will get the best results : A flat dough with no bumps. You are trying to achieve a thickness of 0.19" (or 13/64" or 0.5 cm)

Alsatian Christmas Cookies
15. Using the cookie cutters of your choice, cut out the “sablés” cookies
Alsatian Christmas CookiesAlsatian Christmas Cookies

16.  Place it in the freezer for

10 minutes



17. The dough becomes hard… which will make it easier to remove the extra dough between the shapes you just cut
Alsatian Christmas CookiesAlsatian Christmas Cookies

Dorure

18. Jacquy Pfeiffer recommends brushing the Sablés cookies with some eggwash

19.  Wait

10 minutes

, and brush again with eggwash
Alsatian Christmas CookiesAlsatian Christmas Cookies

Cuisson

20.  Place in the oven, preheated at 320 °F / 160 °C, until golden. In my case, I had to wait for for about

25 minutes



21. After they’re baked, sablés must cool down on a rack
Alsatian Christmas CookiesAlsatian Christmas Cookies


My cookies were good to eat for a few days, when placed in a box… Enjoy !

Alsatian Christmas Cookies

The other recipe of Cookies

French Saint-Michel Cookies



The other recipe of Sablés Cookies

French Saint-Michel Cookies


The result and the pix



Comments for This Recipe

2 Comments
  1. On Friday December 30, 2016
    Dee wrote:
    Hi,

    Is 40g egg part of cookies ingredients ?
    Or is it used for eggwash ?

    Thanks,Dee
  2. On Saturday December 31, 2016
    François answered:
    Hi Dee, the eggs must be added in the mixture and the eggwash is separate (I added the eggwash to the ingredients list to make it simpler),
    Thanks

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What to cook with...

Celery

,

5 spice powder

,

Almond extract

,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

,

Beef

,

Beef stock

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

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Carrots

, Chicken,

Chili powder

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Chipotle

, Chocolate,

Chorizo

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Choux dough

, Cilantro, Cinnamon,

Cloves

,

Cocoa Powder

,

Coconut

,

Coconut mousse

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Cognac

,

Coriander powder

,

Crème fraiche

, Cumin,

Diced bacon

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

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Gianduja

, Ginger,

Glucose

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

,

Ladyfingers

,

Lamb

,

Lard

,

Laurel (bay) leaves

,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

,

Mascarpone

,

Mascarpone cream

,

Milk chocolate

,

Milk powder

,

Mint

,

Mushrooms

,

Nutmeg

,

Olives

, Onions,

Orange juice

,

Orange zests

, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

,

Pistachio paste

,

Pistachios

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Red wine

,

Rice

,

Rice vinegar

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Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

,

Shallots

, Soy sauce,

Spinach leaves

,

Strawberries

, Thyme,

Tomato paste

,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



2 Cups Flour (300 g)

1 Cup Almond Flour (100 g)

1 teaspoon (powdered) Cinnamon (2 g)

1 Cup Butter (200 g)

2 teaspoons Vanilla Extract (10 g)

⅔ Cup Sugar (150 g)

½ teaspoon Salt (3 g)

2 Tablespoons Eggs (40 g)

A beaten Egg